Extremely simple and fast Roman Egg Drop Soup

Romans like simple ingredients (see for example Cacio e Pepe). You will only need stock, parmesan and eggs for this delicious and fast soup.

Ladies and gentlemen, Stracciatella alla Romana.

Ingredients for 2 adults and a picky child

- 1l of stock (I took vegetable one)

- 15-20g of parmesan, finely grated
- 3 eggs
- parsley, finely chopped to taste

- salt and pepper


1. Take a bowl which makes it easy to pour your egg mixture.  Whisk eggs, parmesan, parsley and a bit of salt and pepper together.
2. In the meantime bring stock to a simmer and salt to taste. 
3. Now use a fork and stir the soup gently. Next, start pouring the egg mixture in a thin stream. Gently stir.
4. Serve and garnish with more parmesan.

I also fried some bread on olive oil and it was great.
Parsley is missing, but it was still great!
Recipe inspired by Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, p. 273